Belgian waffles
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Belgian waffles

By Sophie Godwin

Serve up a treat for breakfast time (or dessert) with easy homemade Belgian waffles. Top with whatever you fancy – fruit and ice cream are classics

  • Prep:10 mins
    Cook:5 mins
    Plus resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 405
  • fat 16g
  • saturates 9g
  • carbs 54g
  • sugars 8g
  • fibre 2g
  • protein 10g
  • salt 1.1g

Ingredients

  • 240ml buttermilk
  • 60g unsalted butter, melted
  • ½ tsp vanilla extract
  • 1 large egg
  • 240g plain flour
  • ½ tsp salt
  • 1 tbsp caster sugar
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • oil, for greasing
  • berries, Greek yogurt and a drizzle of honey, streaky bacon and maple syrup, ice cream and chocolate sauce, peanut butter and banana

Tip

Equipment

If you don’t have a waffle maker, try cooking the batter in an oiled griddle pan, flipping when the underside is golden and crisp.

Method

  1. Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks – this will keep your waffles light and fluffy.

  2. Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white – don’t worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.

  3. Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

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